The RV Chronicles — Salsa Grilled Shrimp

It was always true in my old neck of the woods and it’s even more the case in the Houston area — weather changes at the drop of a hat.

One minute, I’m harvesting basil from my little plant to make a weeknight minestrone — it is November, after all — then I get bitten by a mosquito and almost simultaneously get a text alert that my favorite purveyor of organic veggies has just received a shipment of local vine-ripened tomatoes.

Though I prefer seasons (all four of them), one nifty thing about living along the Gulf Coast of Texas is the abundance of warm water shrimp that are harvested wild here year-round. It’s also pretty cool that I can grill in my flip-flops and Bermuda shorts about 11 months a year.

The following recipe is an easy one — perhaps the easiest I’ve ever featured here. Serve Salsa Grilled Shrimp atop a cool salad, as a nacho topper, a main ingredient in Mexican Shrimp Fried Rice or grill-to-mouth, with a squeeze of lime juice. No matter what time of year it is, this easy dish tastes just like summer.

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I love shrimp every which way! Shrimp is so easy to make and therefor I prepare it quite often. Adam, as far as I am concerned-anyone who is willing to cook for me is a better cook than me! I love not thinking about what to make!

Pretty nice looking shrimp you’ve got there Adam. You’re so lucky to have such access to shrimp. You know we can grill here in shorts and sandals 11 months out of the year too…we just get frostbite when we do it.

I’ll have you know that in Colorado we can grill in our Bermuda Shorts and Flip Flops 11 months out of the year…We just have add a Seinfeld George Gortex big coat to the ensemble. Which sometimes results in my glass of wine knocked off into the snow. Other than that….. However, we don’t have access to that wonderful shrimp. Love this easy recipe Adam.

Who is this Oddball?

I don’t consider myself to be any quirkier than the next guy, but family and friends disagree.
My name is Adam J. Holland and I put stadium hot dogs and chips & salsa on the same culinary pedestal as dry-aged beef and white truffles. Brave enough for more?